Pan-Seared Rib-Eye Steaks with A Mushroom Reduction Sauce

A pan-seared rib-eye in mushroom reduction sauce.

4 servings · Easy

Ingredients

• 4 boneless rib-eye steaks, 1" thick (3 pounds total)
• 2 tsp fine sea salt
• 1/2 tsp cracked black pepper
• 2 Tbsp conola oil, divided
• 3 Tbsp butter, divided
• 1/4 cup finely chopped yellow onion
• 1 clove garlic, minced
• 6 large baby bella mushrooms, cut into 1/2" cubes
• 1 cup beef stock
• 3 Tbsp Worcestershire Sauce
• 1 Tbsp soy sauce
• 1/4 tsp cracked black pepper

Instructions

Sauce

1. To make the sauce, melt 2 Tbsp of the butter in a 10" cast-iron skillet over medium heat.
2. Add the onion and cook until softened, about 6 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the mushrooms and cook for 5 minutes, stirring occasionally.
5. Stir in the beef stock, Worcestershire sauce, soy sauce, and pepper.
6. Cook over medium to medium high heat until reduced by half, 10-15 minutes, stirring occasionally.
7. Stir in remaining Tbsp butter.
8. Transfer sauce to a medium saucepan and keep warm over low heat.
9. Wipe Skillet clean.

Steaks

10. Pat the steaks dry and then season both sides with the salt and pepper.
11. Heath the skiller over medium-high heat.
12. Add 1 Tbsp of the oil.
13. When the oil is shimmering, add 2 of the steaks. (They should sizzle when they hit the pan.)
14. Cook for 3 minutes, then flip and cook for another 2 to 3 minutes for medium.
15. Transfer to cutting board.
16. Add the remaining Tbsp oil to the pan and the remaining 2 steaks and cook.
17. To serve, cut the steaks into thin slices or serve whole with the warm Mushroom Reduction Sauce.

Tags: pepperplate-import

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